I made a ton of pickles last year. My favorite has been some orange sriracha spears. They've been getting hotter every month. Next year I'm planning on planting a lot more jalapeños so I can pickle some of those. I haven't done any fermenting but I love Kim chi.

Thank you all for the help. I have been really happy with pickling rose petals from rose hips and useing the liquid and flowers in ice cream and drink bases, charred pickled onions are always around and pickled sea buckthorn were favorites. at the moment i have been working on making my own ciders in a semi champagne style fermenting for 3-4 months then going through a secondary fermentation in the bottle, and also sourkraut and sourdough. just looking for new ideas and inspiration. Im about to get a larger store room in the restaurant and plan on filling a lot of space with these goodies since the winters here are slim if you plan on using local bits. also pickled root celery has been really nice.